Chicken Manchurian
Servings: 4
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Ingredients
- 350 gms Chicken, cut into medium size cubes measured after cleaning (I used boneless chicken)
For egg batter
- 2 Egg whites
- 2 tbsp Cornflour
- 2 tbsp Plain flour
- 1 tsp Salt
- 1 tsp Pepper powder
- 1 tsp Vinegar
- 1.5 tsp Soya sauce
- 1.5 tsp Red chilli sauce
For the sauce
- 2 tbsp Crushed ginger and garlic each
- 1-2 Green chilli chopped
- 2.5 cups Chicken stock/water
- 1.5 cups Water
- 2 - 2.5 tbsp Soya sauce
- 2 tbsp Tomato ketchup
- 1.5 tbsp Red chilli sauce
- 1 tsp Vinegar
- 1 tsp Pepper powder
- 1/2 tsp Sugar
- 1/4 - 1/2 tsp Salt
- 1.5 tbsp Cornflour
- 2-3 stalks Spring onion chopped (white and greens separate)
- Oil I used sunflower oil
Instructions
- Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.
- In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.
- Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.
Notes
If you want to make it as a soup instead of a curry, cut the chicken pieces into thin strips, instead of cubes. Also you can add more water/chicken stock to adjust the consistency.
Be careful while adding salt, since soya sauce is used in the batter and sauce. I shallow fried the chicken pieces instead of deep frying.